Everyone loves bread. Right?! I have a lot of friends who can’t eat gluten or grains or are eating low carb diets and I wanted to find a bread recipe that would work for them. There are lots of grain free bread recipes out there so this is nothing new but I wanted to have one that I also loved myself. I actually didn’t expect to end up loving it as much as I do, and I was surprised when Jared gave it the thumbs up and said he preferred it to the regular spelt bread we make! We might be hooked 😉
Trial 1: fully coconut flour and lots of honey and oil ~ too sweet, too like cake, and I knew not everyone would want the fat.
Trial 2: fully coconut flour but almond milk with just a little oil and half the honey. Much better, it doesn’t need the oil, almond milk worked perfectly. Still too sweet for me and not earthy and hearty enough, I’m used to European bread.
Trial 3: half coconut flour and half sunflower seed meal, coconut cream instead of almond milk +oil. So good! The sunflower seeds make all the difference. It was like bread!
Trial 4: no honey… If you want this ultra low carb/sugar option this works perfectly!
1 tsp honey (optional)
1/4 cup coconut flour
1/4 cup sunflower meal
1/4 cup coconut cream/milk/butter/oil (it works best with more oil but you can adjust for what you want!)
1/2 tsp baking powder
Pinch good salt
3 tbsp whole sunflower seeds
Preheat oven to 350F
Line miniature loaf tins, I used 4x2x2 but you could double it and use a larger one.
Method 1: (Easy) Whisk the eggs together with the honey and the coconut cream. Mix all the dry ingredients (bar sunflower seeds) together. Slowly, bit by bit, stir the dry ingredients into the wet ingredients until they are well combined. Finally stir in all but a few of the sunflower seeds. Spoon into the loaf tin and top with the remaining seeds. Bake for 40 mins or until firm and browned on top. If you double it it will need up to an hour. Cool and enjoy. I found ours actually tasted better the next day. I topped it with cashew butter, raw honey, cinnamon and banana one day and with cashew butter and coconut flakes the next day. Oh wow. A new favourite for sure!!
Method 2: This takes a little more work and gives a lighter feeling loaf. Do everything exactly the same but separate out the egg whites carefully. Beat them until they are stiff peaks and then gently with a metal spoon fold them into the rest of the mixture. Spoon into the tin and bake the same.